I remember the first time I tried Jamie Oliver’s Banana Bread and Butter Pudding. I was in a small kitchen on a rainy Sunday afternoon, craving something warm, comforting, and sweet. The aroma of caramelized bananas and baked custard filled the air, and suddenly, the whole day felt brighter. This dessert isn’t just about sugar or eggs. It’s about memories, little joys, and turning leftover banana bread into something magical.
This recipe is perfect for anyone who loves a cozy, indulgent treat but doesn’t want to spend hours in the kitchen. Jamie’s twist on a classic pudding brings the right balance of sweetness, texture, and flavor in a way that feels effortless but impressive.
Jamie Oliver’s Banana Bread And Butter Pudding Recipe
Jamie Oliver is known for transforming simple ingredients into extraordinary dishes. This pudding takes your leftover banana bread, layers it with custard, and bakes it into a creamy, rich dessert that’s almost addictive.
- It’s nostalgic, reminding you of childhood puddings but with a modern twist.
- It’s sustainable, using leftover banana bread rather than letting it go to waste.
- It’s flexible, letting you tweak flavors and textures to suit your taste.
Once you try it, you’ll find yourself baking it again and again, sometimes with little variations depending on what’s in your pantry.
Ingredients Needed
The magic of this dessert lies in the harmony of simple ingredients. Here’s what you need:
- Leftover banana bread (ideally slightly dry for better absorption)
- Eggs (large, free-range if possible)
- Milk (full-fat works best for creamy custard)
- Double cream (for richness)
- Sugar (caster sugar is ideal)
- Vanilla extract (or seeds from a vanilla pod for depth)
- Bananas (ripe but firm)
- Butter (for greasing and a little extra richness)
- Optional extras: chocolate chips, cinnamon, nutmeg, or a splash of rum
Every ingredient has a role, from texture to flavor to that comforting aroma when it’s baking.
How To Make Jamie Oliver’s Banana Bread And Butter Pudding
I’ll never forget the first time I layered my banana bread with custard and bananas. The pudding puffed slightly in the oven and then settled into a creamy, caramelized delight.
- Preheat the oven to around 180°C (350°F).
- Grease your baking dish with butter.
- Slice banana bread into thick pieces and arrange a layer in the dish.
- Slice bananas and scatter them over the bread.
- Repeat layers until the dish is full.
- In a bowl, whisk eggs, milk, cream, sugar, and vanilla.
- Pour the custard mixture evenly over the bread layers.
- Let it sit for a few minutes so the custard soaks in.
- Bake for 35-40 minutes until the custard is set but still slightly wobbly.
- Serve warm, maybe with a drizzle of cream or a scoop of ice cream.
It’s hard to describe the feeling when you cut into it for the first time – soft, creamy, and comforting all at once.
Ingredient Science Spotlight
I love diving into why this pudding works so well.
- Eggs: They thicken the custard when baked. Proteins coagulate and trap water, creating a creamy texture.
- Milk and cream: The fat in cream makes the custard rich while milk balances it.
- Bananas: They add natural sweetness and moisture. Overripe bananas increase sugar content, caramelizing beautifully in the oven.
- Bread: Slightly dry banana bread absorbs custard without turning mushy.
Understanding this balance helps you tweak the recipe for perfect texture and flavor every time.
Expert Tips
From my own trials, here’s what makes the difference:
- Use day-old banana bread. Fresh bread may get too soggy.
- Slice bananas just before layering to avoid browning.
- Let custard soak for 5-10 minutes before baking.
- Don’t overbake. Custard should jiggle slightly in the center.
- Add a pinch of cinnamon or nutmeg for warmth.
These small tricks elevate the pudding from good to unforgettable.
Recipe Variations
You can personalize this dessert in many ways:
- Chocolate lover’s version: Add chocolate chips between layers.
- Tropical twist: Use mango or pineapple instead of bananas.
- Nutty delight: Sprinkle toasted almonds or pecans on top.
- Boozy upgrade: Add a splash of rum, bourbon, or banana liqueur to the custard.
Experimenting keeps this classic fresh and exciting every time.
Final Words
Every time I make this pudding, it reminds me that cooking is about creativity, comfort, and sharing. It’s a dessert that feels fancy but is deeply homey. You can make it for family, friends, or just yourself on a quiet evening. It never fails to bring a smile.
FAQs
Can I Use Regular Bread Instead Of Banana Bread?
You can, but using banana bread gives it that extra flavor. Regular bread won’t have the same sweetness or texture.
How Ripe Should The Bananas Be For This Recipe?
The bananas should be overripe, soft, and full of brown spots. This makes them sweeter and adds more flavor to the pudding.
Can I Make This Banana Bread And Butter Pudding Ahead Of Time?
Yes, you can prepare it the night before and bake it the next day. Just cover it and refrigerate before baking.